Sensory analysis

Food sensory analysis is the use of the human senses to objectively analyse foods – for properties such as taste, flavour and texture. It is
used in assessing the quality of products, troubleshooting problems and new product development.

What does the food actually look and taste like? Describing the taste of a food in a scientific way that can be interpreted by others and then using
this to improve product quality in some way is a valuable and perhaps under–appreciated technique.

Campden BRI has a team of highly experienced food tasters who can evaluate the flavour, odour and texture characteristics of products. Advanced
statistical analysis then allows products to be grouped, and their similarities and differences quantified. These analyses can also be
‘checked’ against company or Campden product specifications to see if the product meets
requirements.

We have expertise in a range of sensory analysis techniques. As well as full descriptive profiling,
we also carry out a range of discrimination tests – such as triangle tests – to investigate potential taint problems or the effects on
the product of changes in ingredients or process. All of this takes place in our state–of–the–art
sensory facilities.

Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com